Hungarian bacon: cooking recipes according to GOST USSR, with red pepper

Salo in Hungarian at home takes time, but the result will undoubtedly please. The bacon prepared in this way turns out to be very fragrant and piquant.

How to cook Hungarian salo

To prepare Hungarian appetizers, it is important to use fresh and high-quality lard.

Salo for salting can be anything, but it is best to use the thickest pieces from the back or sides, without streaks. The main selection criterion is the freshness and quality of the product.

The thickness should be at least 4 cm. Before cooking, it is recommended to leave the fat in the refrigerator for 3-4 days.

Another essential ingredient is salt. It should be large enough, as the small one will be completely absorbed into the product. For salting it will take a lot. You can not be afraid to oversalt – all the excess will remain on the surface.

Hungarian bacon with red pepper and garlic

Spices for making snacks in Hungarian can be changed to your taste

Cooking bacon at home takes a long time – up to several days. But the cooking process itself is very easy. Red pepper and fragrant garlic give a special piquancy to the dish. This recipe for Hungarian bacon is compiled according to GOST USSR.

Ingredients:

• lard – 800-1000 g;
• red ground pepper – 1 tsp;
• paprika – 2 tbsp. l .;
• dried garlic – 1-2 tsp;
• salt – 500 of

Step-by-step description of the process:

1. Salo is washed in cold water, carefully wiped with paper towels and dried. It is cut into several large pieces or left whole.
2. The prepared lard is carefully rubbed with salt. Then it is laid out in any container with a lid, for example, a food container. Sprinkle the lard again with salt, close and leave for a day at room temperature.
3. After the specified time, the container is cleaned in the refrigerator for 3 days.
4. After the container is taken out, shaken off excess salt and cut into even bars.
5. In a separate bowl, mix garlic, ground red pepper and paprika. Pieces of lard are rolled in the mixture so that it covers the entire surface.
6. Each part is wrapped in parchment and sent to the freezer. The lard can be eaten in a day, but if desired, it can be left in the cold for a longer time.

Boiled lard in onion peel in Hungarian style

Onion peel paints bacon in a bright and beautiful color

Boiled bacon is tender and juicy, tastes like smoked. According to this recipe, a Hungarian appetizer can be prepared much faster – in just a couple of days.

Ingredients:

• lard – 1,3 kg;
• onion peel – 3-4 handfuls;
• bay leaf – 2 pcs .;
• garlic – 1,5 heads;
• salt – 150 of
• black and red ground pepper – to taste.

Phased process:

1. Onion peel is thoroughly washed in water. Half of it is laid out on the bottom of the pan. Parts of the bacon, bay leaves, pepper, salt and the second half of the onion peel are placed on top.
2. Pour about 1 liter of water into the pan – it should completely cover all the ingredients.
3. Put the saucepan on the fire and bring to a boil. Next, the lard is boiled for 20-30 minutes.
4. After cooling, the container is placed in the refrigerator for a day. There is no need to open the lid and drain the water.
5. Then the bacon is taken out, peeled and dried.
6. Garlic is peeled, finely chopped or passed through a garlic press. It is placed in a separate bowl and mixed with chopped bay leaf. Red and black ground pepper is also added there. Everything is thoroughly mixed.
7. Pieces of bacon are rubbed with the prepared mixture, wrapped in parchment and sent to the freezer overnight.

Hungarian salted lard with paprika and black pepper

As spices for snacks, you can use cloves or juniper

Many peoples have their own methods of salting fat. One of the most popular is the Hungarian method.

Ingredients:

• fat – 600 g;
• sweet dried paprika – 100 g;
• black pepper – 30-40 g;
• cloves – 5 pcs.;
• bay leaf – 1 pcs .;
• garlic – 10 denticles;
• change – 6-8 h. l.

Description of the manufacturing process:

1. Salo is divided into parts with a thickness of not more than 5 cm.
2. Pour 1,5 liters of water into the pan and put on fire. After it boils, add the remaining ingredients – salt, a couple of crushed garlic cloves, pepper, cloves and bay leaf.
3. Salo is placed in a container and poured with cooled brine. Then it is covered with a plate, pressed down with a load and left in the refrigerator for three days.
4. After the specified time, the liquid is drained, the pieces of bacon are taken out and dried with paper towels.
5. Next, prepare a mixture for rubbing fat. In a separate bowl, mix 6-7 chopped garlic cloves, salt, paprika and a mixture of peppers. Each piece of bacon is rubbed and wrapped in cling film. In this form, it is placed in the refrigerator.
6. A day later, the snack is ready. It can be served on the table sliced ​​​​on slices of black bread.

Smoked Hungarian lard recipe

Smoked snack does not contain meat or layers

For this Hungarian bacon recipe, you will need a cold-type smoker. If desired, it can be built independently from a barrel, pipe, metal rods or grating.

Ingredients:

• lard – 1 kg;
• salt – 200-300 g;
• bay leaf – 6-8 pcs .;
• black peppercorns – 10 g;
• garlic – 1 head.

Step-by-step cooking process:

1. Salt is carefully rubbed with pieces of fat. You don’t need to remove the skin.
2. Salo is placed in a container and covered with salt. Then it is placed for a week in a cold place. The temperature should be just above zero.
3. Pour about one and a half liters of water into the pan and put on fire. After the water boils, peeled and crushed garlic cloves, black pepper and bay leaf are added to it. All components are cooked for several minutes.
4. When the prepared marinade has cooled down, pieces of bacon are poured into it. It is again cleaned in a cool place for a week. Once a day, the container is opened: the pieces are turned over and watered with marinade.
5. After that, you can start smoking with a cold method. This will take about three to four days.

Quick recipe for Hungarian bacon

Sweet and spicy spices color the surface of Hungarian-style bacon in a bright color

It is not necessary to spend several weeks preparing bacon in Hungarian according to GOST USSR. With this simple recipe, an appetizer is prepared in just 6-7 days.

Ingredients:

• fat – 800 g;
• salt – 200 g;
• red pepper – 15 g;
• black pepper – 15 g;
• paprika – 50 g.

Step by step description:

1. Washed and peeled fat is cut into pieces and cooled in the refrigerator for about a day.
2. Spices are mixed with salt in a ratio of 1:2.
3. Salo is rubbed with the resulting mixture, wrapped in parchment and left in the refrigerator for three days.
4. Then it is taken out, rubbed again with spices and salt and cooled again for three days.

Salo in Hungarian: recipe with double salting

Any fat is suitable for preparing snacks, including bacon.

In this USSR recipe for lard in Hungarian style, the salt is changed twice. Cooking will take much longer – up to 17 days, but the bacon will turn out to be very tasty and spicy.

Ingredients:

• lard – 1 kg;
• salt – 500 g;
• ground sweet paprika – 50 g;
• ground hot paprika – 20 g;
• garlic – 1 head.

Step-by-step description of cooking:

1. Salo is sprinkled with salt, wrapped in parchment and put in the refrigerator for several days.
2. After the specified time, the lard is removed and cleaned of salt. Then it is again rubbed with new salt, wrapped and sent to the refrigerator for three days.
3. For bacon, two saltings are enough, but if desired, the salt can be changed up to 7 times.
4. The garlic is peeled, finely chopped and mixed with two types of paprika.
5. The lard is rubbed with the resulting mixture. Then it is again wrapped in paper and cooled in the refrigerator for up to three days.

Storage Rules

The snack can be wrapped in several layers of paper and taken with you on the road.

Fresh fat spoils very quickly, salting significantly increases its shelf life. It is best to keep the product in the freezer. Under such conditions, it will retain its taste properties for more than a year. In addition, frozen bacon is much more convenient to cut.

Pieces of bacon should not be stored next to each other – this way it will deteriorate faster. To preserve all the qualities of the product, each piece is individually wrapped in paper or foil. The temperature of the freezer should be at least -10 degrees Celsius.

Many people think that salted lard can be stored in any conditions. However, this is nothing more than a myth. The bacon left in a bright place at room temperature will quickly become unusable and lose its qualities.

Another way to store is in the refrigerator. Parts of the fat are wrapped in paper, cling film or foil and stored for no more than a month.

If necessary, you can take a snack with you on the road. Instead of a plastic bag, it is wrapped in foil, and then in 2-3 layers of paper.

Conclusion

Hungarian lard at home is a popular snack that any housewife can make. Homemade bacon is much tastier than store bought.